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Razeno brašno tip 1250
Razeno brašno tip 1250 by Podravka provides 372 kcal per 100 g, with 2.9 g of sugars and 9 g of protein. That is 13% less sugar than the average product in this category. Its Nutri-Score is A and it is classified as NOVA 1 (unprocessed or minimally processed). It is listed in the Flours category and comes in a 900g pack.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 372 kcal | 349 +7% |
| Total fat | 0.7 g | 4.2 −82% |
| Saturated fat | 0.1 g | 1 −89% |
| Carbohydrates | 77 g | 64.3 +20% |
| Total sugars | 2.9 g | 3.3 −13% |
| Dietary fiber | 11 g | 7.5 +46% |
| Protein | 9 g | 11.5 −22% |
| Salt | 0.1 g | 0.3 −73% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 1009 Flours products on Foodmetria.
Compared with other flours
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
RAŽENO BRAŠNO TIP 1250
Product details
- Quantity
- 900g
- Labels & certifications
- Hrana hrvatskih farmiGreen DotBrašno hrvatskih polja
- Sold in
- Croatia
- Barcode
- 3850104065019
Prices reported by shoppers
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Frequently asked questions
How many calories are in Razeno brašno tip 1250?
Razeno brašno tip 1250 contains 372 kcal per 100 g.
How much sugar is in Razeno brašno tip 1250?
Razeno brašno tip 1250 has 2.9 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Razeno brašno tip 1250 healthy?
It has a Nutri-Score of A (A is best, E is worst); it is in NOVA group 1 — unprocessed or minimally processed. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Razeno brašno tip 1250 vegan?
Based on its ingredient list, it appears to be vegan. Always check the package label.
Source: Open Food Facts (ODbL). Last updated October 7, 2023. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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